guidance on preparing haccp plans

Guidance on preparing a

HACCP(Hazard Analysis Critical Control Points)

This guidance contains an outlineHACCP document aimed at small

businesses, including a FoodSafety and Hygiene Policy

Statement with accompanyingrecords and forms.

CONTENTS

YELLOW SECTION THE HACCP REQUIREMENT

GREEN SECTION EXAMPLE HACCP DOCUMENTS

PINK SECTION POLICY STATEMENT

PRODUCT LIST / MENU

FLOW CHARTS

HACCP SHEETS

SUPPLIERS LIST

PURCHASERS LIST

MAINTENANCE LIST

MAINTENANCE RECORD LOG

PEST REPORT LOG

CLEANING SCHEDULE

CLEANING SCHEDULE CHECKLIST

FOOD TEMP. CONTROL & MONITORING

FOOD DELIVERY CHECKS

TEMPERATURE LOGS

COOKING AND COOLING LOG

HOT FOOD TEMPERATURE LOG SHEET

PROBE / TEMPERATURE LOG SHEET

GUIDANCE ON FOOD HYGIENE TRAINING

PRE-EMPLOYMENT QUESTIONNAIRE

STAFF TRAINING RECORD

STAFF HYGIENE AND WORK RULES

SICKNESS RECORD FORM

BLUE SECTION APPENDICES

Introduction – how to use this document

This document is designed to help you comply with the requirements of Regulation4(3) of the Food Safety (General Food Hygiene) Regulations 1995.

It is divided into four sections:

Yellow Section - introduces HACCP and takes you through the logical steps involved in the process. It is important that you read this sectionto understand what is involved in the process.

Green Section - lays out four examples of HACCP documents. You should look at any parts of this section that are relevant to your business. You are welcome to copy any parts of these documents but must alter them to ensure that they relate to your business.

Pink Section - provides you with master copies of blank record sheets that will be required as part of your HACCP document. You can freely copy or alter any of these sheets and use them where applicable. You are recommended to leave the master copies

in this file and copy the sheets to place in a separate file.

Blue Section - includes details of other contacts and sources of information.

It is intended that this file will give you all the information you need to undertake andimplement your HACCP. If you find you need further assistance, please do nothesitate to contact your local Environmental Health Office.

and finally, Good Luck….

Powys County CouncilEnvironmental Health.

This document has been produced by the Environmental Health Section of Powys County Council. Funding was awarded jointly by the Food Standards Agency and Powys County Council.

Reproduction of this document for non commercial use for the purposes of improving food safety, ispermitted, with the provision that credit is given by quoting the paragraph above.

2

The HACCP Requirement.

The Food Safety (General Food Hygiene) Regulations 1995, require you to identify

potential food hazards, decide which of these hazards need to be controlled to

ensure food safety, and put into place effective control and monitoring procedures

to prevent the hazards causing harm to consumers.

One system that food businesses, large and small, have used to ensure that food is

safe is known as Hazard Analysis and Critical Control Point (HACCP) and can

be carried out in a series of logical steps:

DECIDE WHO WILL DEVELOP THE HACCP SYSTEM��

DRAW A FLOW CHART OF WHAT YOU DO��

IDENTIFY WHEN FOOD SAFETY HAZARDS CAN OCCUR��

IDENTIFY WHAT CAN BE DONE TO CONTROL THE HAZARDS��

DECIDE WHICH STEPS ARE CRITICAL POINTS AND WHICH ARE GOODPRACTICE

��

SET STANDARDS (CRITICAL LIMITS) FOR THE CONTROLS��

IDENTIFY MONITORING PROCEDURES (CHECKS) FOR CRITICALPOINTS

��

IDENTIFY CORRECTIVE ACTION WHEN MONITORING SHOWS THATTHE CONTROLS ARE NOT WORKING

��

IMPLEMENT THE HACCP SYSTEM AND ENSURE THAT IT IS WORKINGEFFECTIVELY

��

REVIEW THE HACCP SYSTEM��

KEEP DOCUMENTATION AND RECORDS

Looking at how you work and the practices you have in place will help you to identify

what can go wrong and what could cause potential harm to your customer. By

knowing what could go wrong you can put into place effective measures to avoid

these problems. Checking that what should be done is actually being done in

practice and keeping records of this is good practice and will support a defence of

“due diligence” should you ever need one.

3

What next?

To develop your HACCP system follow these steps:

DECIDE WHO WILL DEVELOP THE HACCP SYSTEM

It is the responsibility of the proprietor of the business to develop the HACCP

system. Other staff in the business should be involved, particularly as all staff will

be involved in making sure that the food is safe.

4

DRAW A FLOW CHART OF WHAT YOU DO

Identify each step in the preparation of each product, or group of similar products,

or the activities in your business, starting with the purchase and receipt of the food

or ingredient and ending with sale to the customer.

(Some examples are included in the green section.

(Ref: Environment and Resources Division of Flintshire County Council, 2003)

Are there any other steps that you undertake within your business

for example, a delivery service, which is not included in the

flowchart above?

If yes, then include them by extending the flow chart.

5

Food Delivered by Supplier

Food Purchased Straight From Supplier

Storage of Food at Storage of Food In Storage of Frozen Room Temperature The Refrigerator Food

Preparing Food Thawing Food

Cooking Food

Cooling of Food Hot Holding Food

Reheating Food

Serving Food

Use of Leftovers and Further Storage

��IDENTIFY WHEN FOOD SAFETY HAZARDS CAN OCCUR

At each step identify what can possibly go wrong, which will result in a safety hazard to the

customer. Food safety hazards are those things which will cause injury or illness if not

removed from the food before the food is eaten. Hazards may be:

• Bacteria, which cause food poisoning illness and may:

• be naturally associated with the food,

• contaminate the food by use of dirty utensils, contact with dirty surfaces, lack of

segregation between raw and cooked foods, poor personal hygiene or from pests,

• multiply in the food if the food is not kept chilled.

• survive or remain in the food if the cooking has not been thorough

• Foreign bodies, which cause injury to the customer and occur due to

poorly maintained equipment, poor structural standards, poor personal

hygiene, or pests that could get into the food, if it is left uncovered e.g. glass, metal, wood,

plastic shards.

• Chemical contaminants, for example, from cleaning materials, chemical spillages

or incorrect amounts of preservatives used in the product, which may cause

harm.

List the safety hazards alongside the step at which they could occur.

Consider in particular the possibility of cross-contamination (raw to cooked foods).

STEP HAZARD AND CAUSE

What could go wrong?

Purchase & Receipt Raw Meat(Chicken, Pork, Beef, Pies,Faggots, etc.)

Contamination with bacteria fromsupplier.

6

��IDENTIFY WHAT CAN BE DONE TO CONTROL THE HAZARDS

Action must be taken to control hazards and reduce the chances of causing a problem.

Consider what controls are suitable and list these alongside the hazards at each step.

Controls may include separation of raw and cooked foods to avoid cross-contamination,

adherence to personal hygiene rules to avoid contamination by bacteria and correct cooking

to avoid survival of bacteria.

STEP HAZARD AND CAUSE CONTROL

What could go wrong? What can be done to prevent orreduce the hazard?

Purchase & Receipt Raw Meat(Chicken, Pork, Beef,Pies, Faggotsetc.)


Use reputable supplier as stated onSuppliers List: Chilled Delivery <5°°°°C (Good Practice)<8°°°°C (Legal Requirement).

Foreign body contamination fromsupplier

Use reputable supplier as stated onSuppliers List.

Outer packaging undamaged.

Chemical contamination fromsuppliers.

Use reputable supplier as stated onSuppliers List.Not delivered with cleaningchemicals.

* Dried IngredientsFor faggots, pies,lasagne, sausage rolls,


Use reputable supplier, as stated onsuppliers lists.

scotch eggs, quiche,pâte, etc. Foreign body contamination Use reputable supplier, as stated on

suppliers list.Outer packaging undamaged.

7

��DECIDE WHICH STEPS ARE CRITICAL POINTS AND WHICH ARE GOOD

PRACTICE

You must consider whether or not the customer will be harmed if nothing is done at the step

where you have identified a potential hazard. For products, which are to be cooked later on

(either by you or the customer), the step where the hazard occurs is not likely to be a critical

point, where bacteria are concerned.

Even if the step is not a critical point, it is Good Practice (GP) to control these steps so that

the storage quality of the product is maintained. Where foreign bodies or chemical hazards

are concerned, there are no further steps where the hazard can be removed, therefore the

step under consideration will be a Critical Control Point (CCP).

STEP HAZARD AND CAUSE CONTROL CRITICAL POINT

What could go wrong? What can be done to preventor reduce the hazard?

CCPor

Good Practice?

Purchase &Receipt Raw Meat(Chicken,Pork, Beef,Pies, Faggotsetc.)

Contamination withbacteria from supplier.

Use reputable supplier asstated on Suppliers List:Chilled Delivery <5°C (Good Practice)<8°C (Legal Requirement).

Good Practice

Foreign bodycontamination fromsupplier

Use reputable supplier asstated on Suppliers List.Outer packagingundamaged.

CCP

Chemical contaminationfrom suppliers.

Use reputable supplier asstated on Suppliers List.Not delivered with cleaningchemicals.

CCP

* DriedIngredientsFor faggots,Pies, lasagne,


Use reputable supplier, asstated on suppliers lists.

Good Practice

sausage rolls,scotch eggs,quiche, pâte,etc.

Foreign bodycontamination

Use reputable supplier, asstated on suppliers list.Outer packagingundamaged.

CCP

8

��SET STANDARDS (CRITICAL LIMITS) FOR THE CONTROLS

To enable the process/activity to be controlled effectively, standards (critical limits) must be

set which specify the conditions, which must be met to ensure that the food will be safe for

the customer e.g. cooking to a centre temperature of 75°C for 30 seconds. The standards

set for the controls will be subsequently checked e.g. centre temperature checked with a

probe.

STEP HAZARD AND

CAUSECONTROL CRITICAL

POINTCRITICAL LIMIT

What could gowrong?

What can be doneto prevent orreduce the

hazard?

CCPor

Good Practice?

What is thestandard?


Contamination withbacteria fromsupplier.

Use reputablesupplier as statedon Suppliers List:Chilled Delivery <5°C (GoodPractice)<8°C (LegalRequirement).

Good Practice Deliverytemperature: <5°°°°C (GoodPractice),<8°°°°C (LegalRequirement).


Use reputablesupplier as statedon Suppliers List.

Outer packagingundamaged.

CCP Only reputablesuppliers used.

No damaged outerpackaging.

Chemicalcontamination fromsuppliers.

Use reputablesupplier as statedon Suppliers List.Not deliveredwith cleaningchemicals.

CCP Only reputablesuppliers used.Not delivered withchemicals.

* DriedIngredientsFor faggots,pies, lasagne


Use reputablesupplier, as statedon suppliers lists.

Good Practice

sausage rolls,scotch eggs,quiche, pâte,etc.


Use reputablesupplier, as statedon suppliers list.Outer packagingundamaged.

CCP Only reputablesuppliers used. Notdelivered withchemicals.

9

��IDENTIFY MONITORING PROCEDURES (CHECKS) FOR CRITICAL

POINTS

Monitoring checks need to be done at critical points to show that the standards (critical

limits) are still being met. Checks will need to be done at a specified time and records kept

to show that the controls are working and therefore that the customer will receive a safe

product.

Checks at steps which are not critical points for food safety, may be useful for monitoring

quality.

STEP HAZARD ANDCAUSE

CONTROL CRITICALPOINT

CRITICALLIMIT

MONITORINGPROCEDURES

What could gowrong?

What can bedone to

prevent orreduce the

hazard?

CCPor

GoodPractice?


What can bechecked?

Purchase& Receipt Raw Meat(Chicken,Pork, Beef,Pies,Faggotsetc.)

Contaminationwith bacteriafrom supplier.

Use reputablesupplier asstated onSuppliers List:ChilledDelivery <5°C (GoodPractice)<8°C (LegalRequirement).

GoodPractice

Deliverytemperature: <5°C (GoodPractice),<8°C (LegalRequirement)..

Check andrecord eachdelivery for:* Temperature* Condition* Date Code

Foreign bodycontaminationfrom supplier

Use reputablesupplier asstated onSuppliers List.

Outerpackagingundamaged.

CCP Only reputablesuppliers used.

No damagedouterpackaging.

Check andrecord eachdelivery forforeign bodycontamination.Damagedpackaging.

Chemicalcontaminationfrom suppliers.

Use reputablesupplier asstated onSuppliers List.Not deliveredwith cleaningchemicals.

CCP Only reputablesuppliers used.Not deliveredwithchemicals.

Check eachdelivery forchemicalcontamination

10

��IDENTIFY CORRECTIVE ACTION WHEN MONITORING SHOWS THAT

THE CONTROLS ARE NOT WORKING

If monitoring shows that the standards (critical limits) for the controls are not being met, a

responsible person must take action to put things right (corrective action) and record the

action taken.

For example:

• stop potentially unsafe product being sold (e.g. re-cook or destroy food)

• rectify the situation (e.g. repair or replace equipment)

• avoid the problem arising again (e.g. improve the practice or procedure)

STEP HAZARD

AND CAUSECONTROL CRITICAL

POINTCRITICAL

LIMITMONITORIN

GPROCEDURE

S

CORRECTIVEACTION

What could gowrong?

What can bedone to

prevent orreduce the

hazard?

CCPor

GoodPractice?


What can bechecked?

What if thingsare not correct?

Purchase& ReceiptRaw Meat(Chicken,Pork, Beef,Pies,Faggotsetc.)


Usereputablesupplier asstated onSuppliersList: ChilledDelivery <5°C (GoodPractice)<8°C (LegalRequirement)

GoodPractice

Deliverytemperature:<5°C (GoodPractice),<8°C (LegalRequirement).

Check andrecord eachdelivery for:* Temperature* Condition* Date Code

Reject if:* temp. <8°C* damaged* out of dateRe-consider /change supplier.

Foreign bodycontaminationfrom supplier

Usereputablesupplier asstated onSuppliersList.

Outerpackagingundamaged.

CCPOnlyreputablesuppliersused.

No damagedouterpackaging.

Check andrecord eachdelivery forforeign bodycontamination.Damagedpackaging.

Reject damageddeliveries.Change /re-considersupplier.

11

Chemicalcontaminationfromsuppliers.

Usereputablesupplier asstated onSuppliersList.Not deliveredwith cleaningchemicals.

CCP Onlyreputablesuppliersused.Not deliveredwithchemicals.

Check eachdelivery forchemicalcontamination

Rejectcontaminateddelivery.Change/re-considersupplier

��IMPLEMENT THE HACCP SYSTEM AND ENSURE THAT IT IS WORKING

EFFECTIVELY

Put into practice the control and monitoring procedures and make sure that any equipment

used is working properly. Make sure that you are doing what you say you are doing.

��REVIEW THE HACCP SYSTEM

Whenever there is a change to the recipe, an addition to the product range, a new activity is

introduced or the structure or layout of the premises changes, you must review your HACCP

system. You must consider if any of the changes or proposed changes could have an

adverse effect on what you are doing and the safety of the customer. A record of the

changes must be kept. Above all, the HACCP system must reflect the current situation.

Even if no changes take place, a review of the HACCP system to determine how well it is

working should take place at least once a year. This review will include a consideration of

the results of the checks done, whether or not corrective actions have to be taken repeatedly

for the same issue, the clarity of the instructions and forms being used and whether or not

the system can be improved. Even if no changes are identified in the review, a record that a

review has taken place must be kept.

12

��KEEP DOCUMENTATION AND RECORDS

Records need to be kept to show that a HACCP system has been established and that it is

working. Records may include:

• the hazard analysis itself (the HACCP document)

• instructions, rules and procedures

• monitoring (e.g. temperature checks)

• corrective actions

• reviews

Records will be useful to show that the HACCP system is working and can be used to

support a defence of due diligence should a complaint be made against the business.

Records must be kept for at least one year.

- ooOoo -

13

KEY TERMS USED:

Cleaning material A chemical used to remove grease and debris and or

disinfect the surface/equipment.

Control The action to be taken to reduce the chances of any

hazards causing a problem.

Corrective Action The action taken by a nominated person to avoid

unsafe food being sold to the customer and the

incorrect situation to be rectified.

Critical Limit The standards which must be met to avoid the hazard

occurring.

Critical Point

(CCP)

The step in the process at which action must be taken.

If nothing is done, the customer will be harmed.

Food poisoning

bacteria

Bacteria which, if present on the food when eaten will

cause illness. Examples include Salmonella, E.coli

0157, Campylobacter, Staph. aureus. (Note: Staph.

aureus can form a harmful toxin which is not destroyed

by heating).

HACCP Hazard Analysis and Critical Control Point, a system for

providing safe food.

Hazard Hazards may be bacteria, foreign bodies or chemicals

which will cause illness, injury and/or harm to the

customer.

Monitoring A sequence of observations or measurements to

determine whether a critical point is under control.

Step An activity or process in making the product.

14

HACCP EXAMPLE 1Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: __________________________



CRITICAL LIMIT MONITORINGPROCEDURES

CORRECTIVEACTION


CCPor

GoodPractice?

What is the standard? What can be checked? What if things are notcorrect?




GoodPractice

Delivery temperature: <5°C (Good Practice),<8°C (Legal Requirement)..

Check and record eachdelivery for:* Temperature* Condition* Date Code

Reject if:* temperature>8oC* damaged* out of dateRe-consider / changesupplier.


Use reputable supplier asstated on Suppliers List.


CCPOnly reputable suppliersused.


Check and record eachdelivery for foreignbody contamination.Damaged packaging.

Reject damageddeliveries.Change/re-considersupplier.



CCP Only reputable suppliersused.Not delivered withchemicals.

Check each delivery forchemical contamination

Reject contaminateddelivery.Change/re-considersupplier

* DriedIngredientsFor faggots,



GoodPractice

15

pies,lasagne,sausagerolls, scotcheggs,quiche, pâte,etc.



CCPOnly reputable suppliersused. Not delivered withchemicals.

Check each delivery for:- damaged packaging- foreign body contamination

Reject affected product.Reconsider/changesupplier.

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: ______________________________




CORRECTIVEACTION


CCP or Good

Practice?

What is the standard?What can be checked?

What if things arenot correct?

Storage uponReceipt fromsuppliers

Growth of bacteriadue to wrongtemperature or toolong in storage.

Chill storage:<5°C (Good Practice)<8°C (Legal Requirement).

Stock rotation.

GoodPractice.

Chill store: <5°C (Good Practice),<8°C (Legal Requirement).Use product with minimumdate code first.

Check and record chill storetemperature twice daily.

Check date code beforedisplay

Adjust/repairstorage unit.

Relocate product toalternative coldroom.

Raw meat Contamination bybacteria from dirtychill store.

Use clean chill store.

Cleaning Schedule.

Staff training.

GoodPractice.

Clean store.

Follow cleaning anddisinfection procedure.

Trained in food safety up tominimum of basic foodhygiene.

Check store is clean beforeuse.Visual check daily ofcleaning and checklist

Staff training record.

Reject affectedproduct.Re-clean store.

Further training orre-training, wheredeterminedappropriate.

16

Foreign bodycontamination frombadly maintainedstorage area.

Keep in clean and well-maintained fridge. CCP Well-maintained area. Visual check before use.

Improvemaintenance ofarea.Removecontamination ifpossible andappropriate, orreject affectedproduct.

Chemicalcontamination frommishandling cleaningmaterials.

Correct handling of cleaningmaterials.Keep in designated area.

CCPFollow cleaning anddisinfection procedure.(Cleaning Schedule)

Visual check of area forspillages daily.

Reject affectedmeat.Re-clean storagearea.

17




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?

What can be done to preventor reduce the hazard?

CCP or Good Practice?


What can be checked? What if things are notcorrect?

Preparation Contamination bybacteria from:* poor hygiene

* dirty equipment/ utensils/surfaces etc.* addition of water

Staff hygiene rules.

Staff training.

Cleaning Schedule.

Ensure water used is potable.

Good Practice Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Correct cleaningand disinfectionprocedure.Use freshly drawnwater.

Visual check of staff.

Check staff training record.

Visual check of cleaning andchecklist.

Visual check of water beforeuse.

Reject contaminatedproduct.Further training or re-training.

Re-clean.

Stop using water ifcontamination issuspected.

Growth of bacteria ifkept too long at roomtemperature.

Minimise time at roomtemperature, ie maximumtime 2 hours.Prepare in cool area.

Good Practice

18

Foreign bodycontamination from:* people

* faulty equipment

* addition of water


Staff training.

Equipment maintenance.

Ensure water is free fromcontamination.

CCP Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Equipmentmaintained.Use freshly drawnmains water.



Visual check of equipmentbefore use.Visual check of water beforeuse.

Remove contamination ifpossible and appropriateor reject affectedproduct.Further training or re-training, wheredetermined appropriate.

Repair equipment.Stop using the water ifcontamination issuspected.

19

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: __________________________



CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Preparation(cont’d)

Chemicalcontamination from:* dirty equipment/ utensils/surfaces etc

* addition of water.

Cleaning and disinfectionSchedule.


CCP

Correct cleaningand disinfection.

Use freshly drawnmains water.


Visual check.Absence of unusual odours.

Reject affected product.Stop preparation untilclean. Further training or re-training, wheredetermined appropriate.

Stop using the water ifcontamination suspected.

Incorrect amountpreservative addeddue to staff error orwrong recipe

Staff training.Correct recipe (Refer torecipe sheets).

CCP Trained.Follow recipesheets.

Check staff training record.Check usage of ingredientseach batch.

Further training or re-training, wheredetermined appropriate.Stop preparation.Scrap batch.

20

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: _____________________________




CORRECTIVEACTION

What could gowrong?




Cooking Survival of bacteriafrom inadequatecooking as result ofinsufficient cookingtime or temperature.

Correct cooking: 1. Chickens (3½-4lbs) - pre heat oven. - Cook at °C for hours.

2. Chicken Drum Sticks - pre heat oven. - Cook at °C for hour.

3. Beef (10lbs) - pre heat oven. - Cook at °C for hours.

4. Pork (6-7lbs) - pre heat oven. - Cook at °C for hours.

5. Belly Pork (3-4lbs) - pre heat oven. - Cook at °C for hr 6. Hams (12-15lbs) - boil on stove for hrs

CCP Centre temperature of75°C for chickens,cooking procedurefollowed.

75°C for chickendrum sticks, cookingprocedure followed.

75°C for beef,cooking procedurefollowed.

75°C for pork,cooking procedurefollowed.

75°C for belly pork,cooking procedurefollowed.

75°C for Hams,cooking procedurefollowed.

Check and record centretemperature of eachload/batch.

Return to cooker untilcorrect centretemperature isreached.

21





CORRECTIVEACTION




22

Cooking(cont’d)

Survival of bacteriafrom inadequatecooking as result ofinsufficient cookingtime or temperature.

Correct cooking: 7. Pies & Cottage Pies - pre heat oven. - Cook at °C for minutes. - (After 20 mins., cross over products & cook for a further 10 mins.). To cook products from frozen, cook at °C for minutes.

8. Lasagne - pre heat oven. - Cook at °C for minutes.

9. Sausage Rolls - pre heat oven. - Cook at °C for minutes.

10. Scotch Eggs - Bring water to boil. - Place eggs into boiling water for 15 mins.- Deep fat fry final product at °C for mins.

CCP Centre temperature of75°C for pies, cookingprocedure followed.

75°C for lasagne,cooking procedurefollowed.

75°C for sausagerolls, cookingprocedure followed.

75°C for scotch eggs,cooking procedurefollowed.



23

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE:

______________________________




CORRECTIVEACTION

What could gowrong?



What is the standard? What can be checked? What if things arenot correct?

24

Cooking(Cont’d)


Correct cooking:

11. Quiche- pre heat oven.- Cook at °C for minutes.

12. Patê - pre heat oven. - Cook at °C for hours.

(Cook for hours with foil on, then for one hour with foil off).

13. Faggots - pre heat oven. - Cook at °C for minutes.

CCP Centre temperature of75°C for quiche,cooking procedurefollowed.

75°C for patê,cooking procedurefollowed.

75°C for faggots,cooking procedurefollowed.


Return to cookeruntil correct centretemperature isreached.

25





CORRECTIVEACTION

What could gowrong?


CCP or Good

Practice?


Cooling Contamination ofcooked food bybacteria from:* raw food

* poor hygiene

* dirty equipment/ utensils/surfaces

Keep cooked food separatefrom raw food.


Staff training.

Cleaning schedule.Separate equipment/utensils for raw and cookedfoods

CCP Clear separation ofraw and cookedfoods.Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Correct cleaning andproceduredisinfection.

Visual check daily ofseparation.



Visual check of cleaning andchecklist.Visual check of equipmentetc before use.

Reject contaminatedproduct.Further training or re-training, wheredetermined appropriate.Re-train staff.

Re-clean.Further training or re-training, wheredetermined appropriate.

Growth of bacteriaduring cooling.

Rapid cooling - leave out formaximum period of 2 hours,then place into cooked meatfridge or designated display..

CCPCool to below 8oC asquickly as possible.

Check centre temperature ofeach load/batch.

Reject load.Reduce size of product onnext batch.


* faulty equipment


Staff training.


CCPHygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Equipmentmaintained.


Staff training record

Visual check of equipment.

Reject contaminatedproduct.Further training or re-training, wheredetermined appropriate.Repair or re-cleanequipment.

26




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?




What can be checked? What if things arenot correct?

Cooling(cont’d)

Chemicalcontamination frompoorly cleanedequipment/utensils/surfaces.

Thorough cleaning carriedout.Cleaning schedule

CCP Correct cleaningand disinfection.


Visual check of equipment, etcbefore use.

Reject contaminatedproduct.Re-clean ifnecessary.Further training orre-training, wheredeterminedappropriate.

27





CORRECTIVEACTION



What is the standard? What can bechecked?

What if things are notcorrect?

Storage Growth of bacteria. Chill storage:<5°C (Good Practice)<8°C (Legal Requirement).

CCPStore: <5°C (Good Practice)<8°C (Legal Requirement)..

Check and recordchill storagetemperature twicedaily.

Adjust or repairequipment.Move to another chillstorage area.If >8oC, reject product.

Contamination bybacteria from:* raw food

* poor staff hygiene




Staff training.

Cleaning schedule.Separate equipment/ utensilsfor raw and cooked foods.

CCP Clear separation of raw andcooked foods (place cookedmeat in cooked meat fridgeor designated display).Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.Correct cleaning anddisinfection procedure.




Visual check ofcleaning andchecklist.Visual check ofequipment, etc beforeuse.

Reject contaminatedproduct.

Further training or re-training, where determinedappropriate.

Re-clean.


* faulty equipment


Staff training.


CCP Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.Equipment maintained.



Visual check ofequipment.

Reject affected product.Further training or re-training, where determinedappropriate.

Repair or re-cleanequipment.

28




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Storage(cont’d)


Cleaning schedule CCP Correct cleaningand disinfection.

Visual check of cleaning andchecklist.Visual check of equipmentetc, before use.

Reject affected product.Re-clean if necessary.Further training, or re-training, wheredetermined appropriate.

29





CORRECTIVEACTION

What could gowrong?

What can be done toprevent or reduce the

hazard?



DisplayContamination bybacteria from:* raw food

* poor hygiene

* dirty equipment/ utensils/surfaces.



Staff training.

Thorough cleaning.Cleaning schedule.Separate equipment for rawand cooked foods.

CCP Clear separation of raw andcooked foods (place cookedmeats in designated cookedmeat display).

Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.

Correct Cleaning.Use designated equipment/utensils.

Visual check daily forseparation.



Visual check ofcleaning and checklist.Visual check daily ofequipment separation.

Reject affected cookedproduct.Clean area.

Further training or re-training, wheredetermined appropriate.

Re-clean.

Growth of bacteriadue to wrong displaytemperature or out ofdate code.

Chill display:<5°C (Good Practice),<8°C (Legal Requirement).

Within date code.

CCP Display:<5°C (Good Practice)<8°C (Legal Requirement).

3 – 4 days maximumdisplay period for all cookedproducts after cooking,unless stated otherwise bylaboratory analysis.

Check and recordtemperature twice daily.

Visual check of stockdate codes.

Adjust or repairequipment.Return product to chillstorage if needed.If <8oC reject product.If out of date rejectproduct.

30





CORRECTIVEACTION

What could gowrong?


hazard?



Display(Cont’d)


* faulty equipment


Staff training.

Equipment maintenance

CCP

Hygiene rulesfollowed.

Trained in foodsafety up tominimum of basicfood hygiene.

Equipmentmaintained.




Reject affectedproduct.




Thorough cleaning.(Cleaning schedule)

CCP Correct cleaningand disinfectionprocedure.(Cleaning scheduleadhered to).

Visual check of display

Visual check of cleaningand checklist.


Re-clean ifnecessary.Further training orre-training, wheredeterminedappropriate.

31





CORRECTIVEACTION


CCP or GoodPractice?



Sale Contamination bybacteria from:* equipment/ utensils/ surfaces, etc

* hygiene

* people

Product remains separatedbetween raw produce usingseparate, scales, utensils andbags etc.

Staff do not handle food if theyare suspected of suffering froma food borne illness.

Members of the public areprevented from accidentally orintentionally contaminatingfoodstuffs. They do not haveaccess to any food, untilserved.

CCP

CCP

CCP

Separation ofproduct at all times

Training of foodhandlers. Foodhandlers only returnto work when theyhave consulted theShire EnvironmentalHealth Department

No contamination

Visual inspection ofseparation.

Sickness record form.

Visual inspection

Contaminated fooddiscarded.

Contaminated food orfood suspected of beingcontaminated isdiscarded.


* Growth of bacteriadue to out of date code.

*Equipment / utensils / surfaces, etc

Effective stock rotation isobserved.

All holding receptacles andimplements are effectivelycleaned and sanitised prior touse.

CCP

Good Practice

No food product issold or given forhuman consumptionif passed use-by date.Cleaning scheduleadhered to.

Regular inspection made toensure removal of out ofdate stock.

See cleaning schedule.

Out of date fooddiscarded.

Cleaning schedulereviewed.

32





CORRECTIVEACTION


CCP orGood

Practice?



Sale(Cont’d)

Growth of bacteriadue to inadequatetemperature control

Product served immediatelyand not kept out ofrefrigeration.

CCP Product out ofrefrigeration formaximum time of 5minutes.

No monitoring. Place product underrefrigeration as soon aspossible.

Chemicalcontamination frominadequate storage.

Chemicals are stored awayfrom food service areas andpackaging storage areas.

CCP No chemicalcontamination.

Visual inspection. Do not sell affectedproduct.Contaminatedpackaging must bediscarded.

Chemicalcontamination frompoorly cleanedutensils.

Cleaning schedule. CCP Correct cleaning anddisinfectionprocedure.

Visual check of utensilsbefore use.

Stop preparation untilutensils clean. Rejectaffected product.

33

HACCP EXAMPLE 2

Roasting Meats Date: ________________ SIGNATURE: _____________________________



MONITORING PROCEDURE CORRECTIVE ACTION

What could go wrong? What can be done toprevent or reduce the

hazard?

CCP orGood

Practice

What can be checked? What if things are not correct?

Raw meatsupply

Bacterialcontamination

Good suppliers.Store and deliver at <5°C (Good Practice)<8°C (Legal Requirement) Properly date marked.

GP.Check supplier if possible.Check all deliveries for temp,date mark and condition.

Avoid bad suppliers.Reject bad deliveries.

Storage. Growth of Bacteria

Contamination fromstore.

Store below <5 oC (Good Practice)<8 °C (Legal Requirement)

Clean fridges.

GPCheck and record fridgetemperatures.

Visual check against cleaningschedules.

Adjust or repair.

Re-clean storage area.

Preparationfor cooking.

Growth of bacteria iftoo long at roomtemperature.

Contamination frompeople, equipmentetc.

Prepare quickly in coolarea.

Good cleaning andsanitising.Staff hygiene.

GPVisual checks.

Visual checks against cleaning schedules.Visual checks.

Move food to fridges.

Clean immediately.Wash hands & clean clothing.

Cooking. Survival of bacteria Cook to centre –temperature above 75 oC.

CCP Check temperature. Put back in cooker until 75 oCachieved.

Hotholding.

Growth of bacteria. Keep at 63 oC or hotter. CCP Check food temperature inholding box or on servingdeck.

Adjust or repair.

34

HACCP EXAMPLE 3

Casserole or Stew Date: ________________ SIGNATURE: _____________________________




What could gowrong?

What can be done toprevent or reduce thehazard?

CCP orGood

Practice


Raw meatsupply


Good suppliers.Store and deliver at:<5°C (Good Practice)<8°C (Legal Requirement)

Properly date marked.

.GP Check supplier.

Check all deliveries for temp,date mark and condition.

Avoid bad suppliers.

Reject deliveries that do not meetstandards.

Storage. Growth of bacteria.

Contamination fromstore

Store below:<5°C (Good Practice)<8°C (Legal Requirement)

Clean fridges.

GPCheck fridge temps.

Visual check againstCleaning schedules.

Adjust or repair.




Contamination frompeople, equipment,etc.



GP

Visual checks.

Visual checks againstcleaning schedulesCleaning schedules.



Cooking Survival of bacteriae.g. Salmonella &Campylobacter.

Cook well. Meat mustreach centre temperatureabove 75 oC.

CCPCheck temperature.Difficult to check small slicesof meat.

Keep cooking until centretemperature is achieved.

Cooling Growth of survivingspores e.g. Clostridia

Cool to below 8°C asquickly as possible CCP

Check and record coolingtime/temp.

Keep chilling until 8°C is achieved.Repair or adjust.

35

HACCP EXAMPLE 3, continued


STEP HAZARD AND CAUSE CONTROL CRITICALPOINT

MONITORINGPROCEDURE

CORRECTIVE ACTION


hazard?

CCP orGood

Practice


Portioning Contamination from

people, equipment etc.

Growth of bacteria

Staff hygieneEffective cleaning.

Portion quickly in cool area.

CCP

Visual checks.Cleaning schedules.

Visual check.

Train or re-train staff wherenecessaryRe-clean dirty area.

Move to refrigerated storageimmediately.

Storage Growth of bacteria. Temperature below

<5°C (Good Practice)<8°C (Legal Requirement.

Use within date code (within 3 – 4 days unlessstated otherwise bylaboratory analysis)

CCP Check and recordtemperature.

Visual checks of datecodes

Adjust or repair.

Discard if out of date.

Reheat. Survival of bacteria. Reheat thoroughly to 75oC

or hotter.CCP Check temperature. Return to heat if not hot enough.

36

HACCP EXAMPLE 4Storage & Preparation of CookedMeat Date: ________________ SIGNATURE: ____________________________



CRITICALLIMIT

MONITORINGPROCEDURE

CORRECTIVE ACTION

What could gowrong?


CCP orGood

Practice



Cookedham supply.

Contaminated. MUST have good suppliers.Store and deliver at:<5°C (Good Practice)<8°C (Legal Requirement).Properly date marked.

CCP Checksupplier

Check supplier.Check and record delivery fortemperature & date mark andcondition.



Contamination frompeople, equipment.

Store:<5°C (Good Practice)<8°C (Legal Requirement)

Clean fridges.Store raw and cooked foodsseparately.

CCP <8°C Check and record fridgetemps.

Visual check against cleaning schedules.Visual checks.

Adjust or repair.


Separate raw foodsfrom cooked foods.

Preparation/slicing

Contamination.

Growth of bacteria.

Equipment and staff must beclean.

Prepare quickly in cool area.

CCP Visualchecks

<8°C


Check temperature

Clean before displayingfood. Retrain staff.

Return to Chiller.Display/Service

Growth of bacteria.

Crosscontamination fromraw foods

Display at 8 oC

Clean equipment andhandling.

CCP <8°C Check temperature.Control time out oftemperature.Visual checks.Cleaning schedule.

Repair or adjust.Discard if timeexceeded.Clean immediately.

37

HACCP EXAMPLE 1Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: __________________________




CORRECTIVEACTION


CCPor

GoodPractice?





GoodPractice

Delivery temperature: <5°C (Good Practice),<8°C (Legal Requirement)..

Check and record eachdelivery for:* Temperature* Condition* Date Code

Reject if:* temperature>8oC* damaged* out of dateRe-consider / changesupplier.


Use reputable supplier asstated on Suppliers List.


CCPOnly reputable suppliersused.


Check and record eachdelivery for foreignbody contamination.Damaged packaging.

Reject damageddeliveries.Change/re-considersupplier.



CCP Only reputable suppliersused.Not delivered withchemicals.

Check each delivery forchemical contamination

Reject contaminateddelivery.Change/re-considersupplier

* DriedIngredientsFor faggots,



GoodPractice

15

pies,lasagne,sausagerolls, scotcheggs,quiche, pâte,etc.



CCPOnly reputable suppliersused. Not delivered withchemicals.

Check each delivery for:- damaged packaging- foreign body contamination

Reject affected product.Reconsider/changesupplier.





CORRECTIVEACTION


CCP or Good

Practice?

What is the standard?What can be checked?

What if things arenot correct?

Storage uponReceipt fromsuppliers

Growth of bacteriadue to wrongtemperature or toolong in storage.

Chill storage:<5°C (Good Practice)<8°C (Legal Requirement).

Stock rotation.

GoodPractice.

Chill store: <5°C (Good Practice),<8°C (Legal Requirement).Use product with minimumdate code first.

Check and record chill storetemperature twice daily.

Check date code beforedisplay

Adjust/repairstorage unit.

Relocate product toalternative coldroom.

Raw meat Contamination bybacteria from dirtychill store.

Use clean chill store.

Cleaning Schedule.

Staff training.

GoodPractice.

Clean store.

Follow cleaning anddisinfection procedure.

Trained in food safety up tominimum of basic foodhygiene.

Check store is clean beforeuse.Visual check daily ofcleaning and checklist


Reject affectedproduct.Re-clean store.


16

Foreign bodycontamination frombadly maintainedstorage area.

Keep in clean and well-maintained fridge. CCP Well-maintained area. Visual check before use.

Improvemaintenance ofarea.Removecontamination ifpossible andappropriate, orreject affectedproduct.

Chemicalcontamination frommishandling cleaningmaterials.

Correct handling of cleaningmaterials.Keep in designated area.

CCPFollow cleaning anddisinfection procedure.(Cleaning Schedule)

Visual check of area forspillages daily.

Reject affectedmeat.Re-clean storagearea.

17




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Preparation Contamination bybacteria from:* poor hygiene

* dirty equipment/ utensils/surfaces etc.* addition of water


Staff training.

Cleaning Schedule.

Ensure water used is potable.

Good Practice Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Correct cleaningand disinfectionprocedure.Use freshly drawnwater.




Visual check of water beforeuse.

Reject contaminatedproduct.Further training or re-training.

Re-clean.

Stop using water ifcontamination issuspected.

Growth of bacteria ifkept too long at roomtemperature.

Minimise time at roomtemperature, ie maximumtime 2 hours.Prepare in cool area.

Good Practice

18


* faulty equipment

* addition of water


Staff training.



CCP Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Equipmentmaintained.Use freshly drawnmains water.



Visual check of equipmentbefore use.Visual check of water beforeuse.

Remove contamination ifpossible and appropriateor reject affectedproduct.Further training or re-training, wheredetermined appropriate.

Repair equipment.Stop using the water ifcontamination issuspected.

19

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE: __________________________



CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Preparation(cont’d)

Chemicalcontamination from:* dirty equipment/ utensils/surfaces etc

* addition of water.

Cleaning and disinfectionSchedule.


CCP

Correct cleaningand disinfection.

Use freshly drawnmains water.


Visual check.Absence of unusual odours.

Reject affected product.Stop preparation untilclean. Further training or re-training, wheredetermined appropriate.

Stop using the water ifcontamination suspected.

Incorrect amountpreservative addeddue to staff error orwrong recipe

Staff training.Correct recipe (Refer torecipe sheets).

CCP Trained.Follow recipesheets.

Check staff training record.Check usage of ingredientseach batch.

Further training or re-training, wheredetermined appropriate.Stop preparation.Scrap batch.

20





CORRECTIVEACTION

What could gowrong?




Cooking Survival of bacteriafrom inadequatecooking as result ofinsufficient cookingtime or temperature.

Correct cooking: 1. Chickens (3½-4lbs) - pre heat oven. - Cook at °C for hours.

2. Chicken Drum Sticks - pre heat oven. - Cook at °C for hour.

3. Beef (10lbs) - pre heat oven. - Cook at °C for hours.

4. Pork (6-7lbs) - pre heat oven. - Cook at °C for hours.

5. Belly Pork (3-4lbs) - pre heat oven. - Cook at °C for hr 6. Hams (12-15lbs) - boil on stove for hrs

CCP Centre temperature of75°C for chickens,cooking procedurefollowed.

75°C for chickendrum sticks, cookingprocedure followed.

75°C for beef,cooking procedurefollowed.

75°C for pork,cooking procedurefollowed.

75°C for belly pork,cooking procedurefollowed.

75°C for Hams,cooking procedurefollowed.



21





CORRECTIVEACTION




22

Cooking(cont’d)


Correct cooking: 7. Pies & Cottage Pies - pre heat oven. - Cook at °C for minutes. - (After 20 mins., cross over products & cook for a further 10 mins.). To cook products from frozen, cook at °C for minutes.

8. Lasagne - pre heat oven. - Cook at °C for minutes.

9. Sausage Rolls - pre heat oven. - Cook at °C for minutes.

10. Scotch Eggs - Bring water to boil. - Place eggs into boiling water for 15 mins.- Deep fat fry final product at °C for mins.

CCP Centre temperature of75°C for pies, cookingprocedure followed.

75°C for lasagne,cooking procedurefollowed.

75°C for sausagerolls, cookingprocedure followed.

75°C for scotch eggs,cooking procedurefollowed.



23

Cooked Meat and Meals Containing Meateg. Lasagne, Curry, Meat Pies, Casseroles etc. DATE: _______________ SIGNATURE:

______________________________




CORRECTIVEACTION

What could gowrong?




24

Cooking(Cont’d)


Correct cooking:

11. Quiche- pre heat oven.- Cook at °C for minutes.

12. Patê - pre heat oven. - Cook at °C for hours.

(Cook for hours with foil on, then for one hour with foil off).

13. Faggots - pre heat oven. - Cook at °C for minutes.

CCP Centre temperature of75°C for quiche,cooking procedurefollowed.

75°C for patê,cooking procedurefollowed.

75°C for faggots,cooking procedurefollowed.


Return to cookeruntil correct centretemperature isreached.

25





CORRECTIVEACTION

What could gowrong?


CCP or Good

Practice?


Cooling Contamination ofcooked food bybacteria from:* raw food

* poor hygiene




Staff training.

Cleaning schedule.Separate equipment/utensils for raw and cookedfoods

CCP Clear separation ofraw and cookedfoods.Hygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Correct cleaning andproceduredisinfection.




Visual check of cleaning andchecklist.Visual check of equipmentetc before use.

Reject contaminatedproduct.Further training or re-training, wheredetermined appropriate.Re-train staff.

Re-clean.Further training or re-training, wheredetermined appropriate.

Growth of bacteriaduring cooling.

Rapid cooling - leave out formaximum period of 2 hours,then place into cooked meatfridge or designated display..

CCPCool to below 8oC asquickly as possible.

Check centre temperature ofeach load/batch.

Reject load.Reduce size of product onnext batch.


* faulty equipment


Staff training.


CCPHygiene rulesfollowed.Trained in foodsafety up tominimum of basicfood hygiene.Equipmentmaintained.


Staff training record


Reject contaminatedproduct.Further training or re-training, wheredetermined appropriate.Repair or re-cleanequipment.

26




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Cooling(cont’d)


Thorough cleaning carriedout.Cleaning schedule

CCP Correct cleaningand disinfection.


Visual check of equipment, etcbefore use.

Reject contaminatedproduct.Re-clean ifnecessary.Further training orre-training, wheredeterminedappropriate.

27





CORRECTIVEACTION



What is the standard? What can bechecked?

What if things are notcorrect?

Storage Growth of bacteria. Chill storage:<5°C (Good Practice)<8°C (Legal Requirement).

CCPStore: <5°C (Good Practice)<8°C (Legal Requirement)..

Check and recordchill storagetemperature twicedaily.

Adjust or repairequipment.Move to another chillstorage area.If >8oC, reject product.

Contamination bybacteria from:* raw food

* poor staff hygiene




Staff training.

Cleaning schedule.Separate equipment/ utensilsfor raw and cooked foods.

CCP Clear separation of raw andcooked foods (place cookedmeat in cooked meat fridgeor designated display).Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.Correct cleaning anddisinfection procedure.




Visual check ofcleaning andchecklist.Visual check ofequipment, etc beforeuse.

Reject contaminatedproduct.

Further training or re-training, where determinedappropriate.

Re-clean.


* faulty equipment


Staff training.


CCP Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.Equipment maintained.



Visual check ofequipment.

Reject affected product.Further training or re-training, where determinedappropriate.


28




CRITICALLIMIT


CORRECTIVEACTION

What could gowrong?





Storage(cont’d)


Cleaning schedule CCP Correct cleaningand disinfection.

Visual check of cleaning andchecklist.Visual check of equipmentetc, before use.

Reject affected product.Re-clean if necessary.Further training, or re-training, wheredetermined appropriate.

29





CORRECTIVEACTION

What could gowrong?


hazard?



DisplayContamination bybacteria from:* raw food

* poor hygiene

* dirty equipment/ utensils/surfaces.



Staff training.

Thorough cleaning.Cleaning schedule.Separate equipment for rawand cooked foods.

CCP Clear separation of raw andcooked foods (place cookedmeats in designated cookedmeat display).

Hygiene rules followed.Trained in food safety up tominimum of basic foodhygiene.

Correct Cleaning.Use designated equipment/utensils.

Visual check daily forseparation.



Visual check ofcleaning and checklist.Visual check daily ofequipment separation.

Reject affected cookedproduct.Clean area.

Further training or re-training, wheredetermined appropriate.

Re-clean.

Growth of bacteriadue to wrong displaytemperature or out ofdate code.

Chill display:<5°C (Good Practice),<8°C (Legal Requirement).

Within date code.

CCP Display:<5°C (Good Practice)<8°C (Legal Requirement).

3 – 4 days maximumdisplay period for all cookedproducts after cooking,unless stated otherwise bylaboratory analysis.

Check and recordtemperature twice daily.

Visual check of stockdate codes.

Adjust or repairequipment.Return product to chillstorage if needed.If <8oC reject product.If out of date rejectproduct.

30





CORRECTIVEACTION

What could gowrong?


hazard?



Display(Cont’d)


* faulty equipment


Staff training.

Equipment maintenance

CCP

Hygiene rulesfollowed.

Trained in foodsafety up tominimum of basicfood hygiene.

Equipmentmaintained.








Thorough cleaning.(Cleaning schedule)

CCP Correct cleaningand disinfectionprocedure.(Cleaning scheduleadhered to).

Visual check of display

Visual check of cleaningand checklist.


Re-clean ifnecessary.Further training orre-training, wheredeterminedappropriate.

31





CORRECTIVEACTION


CCP or GoodPractice?



Sale Contamination bybacteria from:* equipment/ utensils/ surfaces, etc

* hygiene

* people

Product remains separatedbetween raw produce usingseparate, scales, utensils andbags etc.

Staff do not handle food if theyare suspected of suffering froma food borne illness.

Members of the public areprevented from accidentally orintentionally contaminatingfoodstuffs. They do not haveaccess to any food, untilserved.

CCP

CCP

CCP

Separation ofproduct at all times

Training of foodhandlers. Foodhandlers only returnto work when theyhave consulted theShire EnvironmentalHealth Department

No contamination

Visual inspection ofseparation.

Sickness record form.

Visual inspection

Contaminated fooddiscarded.



* Growth of bacteriadue to out of date code.

*Equipment / utensils / surfaces, etc

Effective stock rotation isobserved.

All holding receptacles andimplements are effectivelycleaned and sanitised prior touse.

CCP

Good Practice

No food product issold or given forhuman consumptionif passed use-by date.Cleaning scheduleadhered to.

Regular inspection made toensure removal of out ofdate stock.

See cleaning schedule.

Out of date fooddiscarded.

Cleaning schedulereviewed.

32





CORRECTIVEACTION


CCP orGood

Practice?



Sale(Cont’d)

Growth of bacteriadue to inadequatetemperature control

Product served immediatelyand not kept out ofrefrigeration.

CCP Product out ofrefrigeration formaximum time of 5minutes.

No monitoring. Place product underrefrigeration as soon aspossible.

Chemicalcontamination frominadequate storage.

Chemicals are stored awayfrom food service areas andpackaging storage areas.

CCP No chemicalcontamination.

Visual inspection. Do not sell affectedproduct.Contaminatedpackaging must bediscarded.

Chemicalcontamination frompoorly cleanedutensils.

Cleaning schedule. CCP Correct cleaning anddisinfectionprocedure.

Visual check of utensilsbefore use.

Stop preparation untilutensils clean. Rejectaffected product.

33

HACCP EXAMPLE 2

Roasting Meats Date: ________________ SIGNATURE: _____________________________





hazard?

CCP orGood

Practice


Raw meatsupply


Good suppliers.Store and deliver at <5°C (Good Practice)<8°C (Legal Requirement) Properly date marked.

GP.Check supplier if possible.Check all deliveries for temp,date mark and condition.


Storage. Growth of Bacteria

Contamination fromstore.

Store below <5 oC (Good Practice)<8 °C (Legal Requirement)

Clean fridges.

GPCheck and record fridgetemperatures.

Visual check against cleaningschedules.

Adjust or repair.




Contamination frompeople, equipmentetc.



GPVisual checks.

Visual checks against cleaning schedules.Visual checks.



Cooking. Survival of bacteria Cook to centre –temperature above 75 oC.

CCP Check temperature. Put back in cooker until 75 oCachieved.

Hotholding.

Growth of bacteria. Keep at 63 oC or hotter. CCP Check food temperature inholding box or on servingdeck.

Adjust or repair.

34

HACCP EXAMPLE 3





What could gowrong?

What can be done toprevent or reduce thehazard?

CCP orGood

Practice


Raw meatsupply


Good suppliers.Store and deliver at:<5°C (Good Practice)<8°C (Legal Requirement)

Properly date marked.

.GP Check supplier.

Check all deliveries for temp,date mark and condition.

Avoid bad suppliers.

Reject deliveries that do not meetstandards.


Contamination fromstore

Store below:<5°C (Good Practice)<8°C (Legal Requirement)

Clean fridges.

GPCheck fridge temps.

Visual check againstCleaning schedules.

Adjust or repair.




Contamination frompeople, equipment,etc.



GP

Visual checks.

Visual checks againstcleaning schedulesCleaning schedules.



Cooking Survival of bacteriae.g. Salmonella &Campylobacter.

Cook well. Meat mustreach centre temperatureabove 75 oC.

CCPCheck temperature.Difficult to check small slicesof meat.

Keep cooking until centretemperature is achieved.

Cooling Growth of survivingspores e.g. Clostridia

Cool to below 8°C asquickly as possible CCP

Check and record coolingtime/temp.

Keep chilling until 8°C is achieved.Repair or adjust.

35

HACCP EXAMPLE 3, continued


STEP HAZARD AND CAUSE CONTROL CRITICALPOINT

MONITORINGPROCEDURE

CORRECTIVE ACTION


hazard?

CCP orGood

Practice


Portioning Contamination from

people, equipment etc.

Growth of bacteria

Staff hygieneEffective cleaning.

Portion quickly in cool area.

CCP


Visual check.

Train or re-train staff wherenecessaryRe-clean dirty area.

Move to refrigerated storageimmediately.

Storage Growth of bacteria. Temperature below

<5°C (Good Practice)<8°C (Legal Requirement.

Use within date code (within 3 – 4 days unlessstated otherwise bylaboratory analysis)

CCP Check and recordtemperature.

Visual checks of datecodes

Adjust or repair.

Discard if out of date.

Reheat. Survival of bacteria. Reheat thoroughly to 75oC

or hotter.CCP Check temperature. Return to heat if not hot enough.

36

HACCP EXAMPLE 4Storage & Preparation of CookedMeat Date: ________________ SIGNATURE: ____________________________



CRITICALLIMIT

MONITORINGPROCEDURE

CORRECTIVE ACTION

What could gowrong?


CCP orGood

Practice



Cookedham supply.

Contaminated. MUST have good suppliers.Store and deliver at:<5°C (Good Practice)<8°C (Legal Requirement).Properly date marked.

CCP Checksupplier

Check supplier.Check and record delivery fortemperature & date mark andcondition.



Contamination frompeople, equipment.

Store:<5°C (Good Practice)<8°C (Legal Requirement)

Clean fridges.Store raw and cooked foodsseparately.

CCP <8°C Check and record fridgetemps.

Visual check against cleaning schedules.Visual checks.

Adjust or repair.


Separate raw foodsfrom cooked foods.

Preparation/slicing

Contamination.

Growth of bacteria.

Equipment and staff must beclean.

Prepare quickly in cool area.

CCP Visualchecks

<8°C


Check temperature

Clean before displayingfood. Retrain staff.

Return to Chiller.Display/Service

Growth of bacteria.

Crosscontamination fromraw foods

Display at 8 oC

Clean equipment andhandling.

CCP <8°C Check temperature.Control time out oftemperature.Visual checks.Cleaning schedule.

Repair or adjust.Discard if timeexceeded.Clean immediately.

37

POLICY STATEMENTBusiness Name: …………………………………..………

Address: ……………………………...……………

…………………………………………...

…………………………………………...

Telephone No: …………………………………………...

has a policy to supply safe food, ensure high standards of hygiene at all times, and ensure customer satisfaction.

In order to achieve this policy, a risk assessment has been undertaken, a hazard analysis of the operations has been conducted and controls designed to reduce or eliminate food safety hazards have been implemented.

The above company are committed to the implementation and maintenance of the HACCP Plan.

Staff are aware of this policy and have received appropriate training in hygiene and food handling.

All current procedures and processes are monitored against the requirements of current legislation and the standards set out in the

HACCP Plan, which will be reviewed and updated as necessary.

SIGNED:………………………………SIGNED:……………………………………

NAME:……………….……………… NAME:……………………………..………

DATE:…………………………………DATE:………………………………………

POSITION COMPANY:………………………………………………………………

POSITION COMPANY:………………………………………………………………

34

PR

OD

UC

T LIST/M

EN

U(Foods bought in ready to eat, cooked on site etc.)

35

FLOW

CH

AR

T FOR

: ..................................................................................

Purchase

��

Sale (to C

ustomer)

36

HACCP FOR: ………………………………………………………………………………………………………………Date……………………………………………… Signature……………………………………



CRITICAL LIMIT MONITORINGPROCEDURE

CORRECTIVEACTION

What could gowrong?


hazard?

CCP orGood

Practice



37

SU

PP

LIER

S LIS

T

Nam

e & A

ddress of Supplier

Product

38

PU

RC

HA

SE

RS

LIST

Nam

e and Address

of Purchaser

Products S

upplied

39

MA

INTE

NA

NC

E LIS

T

Equipm

entN

ame of S

upplier / Engineer

40

MA

INTE

NA

NC

E R

EC

OR

D LO

G

Date

Area or E

quipment

Details

Maintenance

Perform

edS

ignature

41

PEST REPORT LOG

Date Details of Pest Sighting or signs of PestActivity

Reported by Action Taken Date Signature

42

CLE

AN

ING

SC

HE

DU

LES

It is strongly recomm

ended that you draw up a cleaning schedule. T

his will help you ensure

that all aspects of your operation are covered by:

(a)A

llocating specific tasks to your staff;(b)

Specifying w

hat cleaning materials should be used and the m

ethod;(c)

Specifying how

often items/areas should be cleaned;

(d)S

pecifying any safety precautions for staff.

What C

hemicals S

hould be Used?

All cleaning chem

icals that you use must be:

•E

asy to apply•

Effective at rem

oving the dirt present•

Easily rinsed

•Food safe and com

patible with other cleaning or disinfection process.

Detergents or D

egreasers are required to clean items or areas that are greasy or oily.

These m

aterials do not kill bacteria.

Disinfectants should be used on surfaces that com

e into contact with food or hands, and

must be of a ‘food safe’ type. T

hey kill bacteria but do not have cleaning properties. It is im

portant to clean items or areas w

ith detergent before using disinfectants.

Sanitizers are chem

icals that have detergent and disinfectant properties. When used in food

preparation areas they must be of a ‘food safe’ variety.

For advice on the most appropriate m

aterials for your needs it is recomm

ended that youcontact your chem

ical supplier.

Care m

ust be taken with the use of cleaning m

aterials. The m

anufacturers instructions must

always be follow

ed.

How

do I draw up a C

leaning Schedule?

There is no right or w

rong way of draw

ing up a cleaning schedule, however all staff m

ustunderstand it and follow

it. It is advisable to have cleaning schedules for daily, weekly and

monthly jobs.

Exam

ples of cleaning jobs and their frequencies are as follows:

Daily:

Floors, walls behind w

ork surfaces, work surfaces, sinks, m

icrowave ovens,

cleaning cloths

Weekly:

Walls high &

low level, fridges, shelves, oven, bins, door handles, tap heads

Monthly:

Ceilings, doors, w

indows, freezers

The follow

ing page contains a specimen cleaning schedule for your guidance.

43

EXAMPLE CLEANING SCHEDULEArea/Item Frequency

Responsibility CleaningMaterials

H&SPrecautions Method of Cleaning

Walls Daily Kitchen Porter &2nd Chef

Detergent &cloth

None required1) Pre-clean 2) Clean apply detergent with hand held spray, leave for 2

mins.3) Rinse4) Air dry

Floors Daily Kitchen Porter Detergent &Mop &Bucket

None required 1) Pre-clean2) Clean, apply detergent with mop3) Rinse4) Air dry

Worksurface

Daily Chefs Sanitizer &cloth

None required 1) Pre-clean2) Apply sanitizer with trigger spray, leave for 2mins3) Wipe over4) Air dry

Oven Weekly Kitchen Porter OvenCleaner

Rubber Gloves 1) Ensure oven is turned off & cool2) Pre-clean3) Clean, apply oven cleaner leave for 30mins4) Rinse5) Allow to air dry

Fridges Weekly Kitchen Porter & 2nd Chef

Hot water &detergent

None required 1) Pre-clean 2) Clean apply detergent with hand held spray, leave for 2

mins.3) Rinse4) Dry

Bins Weekly Kitchen Porter & 2nd Chef



mins.3) Rinse4) Dry

Freezer Monthly Kitchen Porter & 2nd Chef



mins.3) Rinse4) Dry

44

CLEANING SCHEDULEDAILY / WEEKLY / MONTHLY (DELETE AS APPROPRIATE)

Area/ Item Frequency Responsibility CleaningMaterials

H&SPrecautions

(Refer to productlabel)

Method of Cleaning

45

CLE

AN

ING

CH

EC

KLIS

T

DA

ILY

/ W

EE

KLY

/ M

ON

THLY

(DE

LETE

AS

AP

PR

OP

RIA

TE)

Week C

omm

encing___________________________________________________________

Area/ Item

ofequipm

entS

UN

MO

NTU

EW

ED

THU

FRI

SA

T

Checked B

y(M

anager/Supervisor)

Com

ments of C

hecker:

46

FOO

D TE

MP

ER

ATU

RE

CO

NTR

OL &

MO

NITO

RIN

G

Good tem

perature control is essential to keep certain foods safe. Certain high risk foods

must by law

be kept hot or chilled until they are served to the customer. If they are not,

harmful bacteria could grow

or toxins (poisons) could form in the food and m

ake your

customers ill.

Chill Tem

peratures

It is a legal requirement to ensure perishable foods are m

aintained at 8°C or below

. To

enable this the air temperature in the unit should ideally be betw

een 0°C and 5°C

.

It is advisable to vary the position of the thermom

eter to ensure the temperature is

acceptable throughout the fridge.

It is strongly recomm

ended you monitor and record your fridge tem

peratures daily to

enable you to demonstrate you are com

plying with this requirem

ent.

Serving food – high risk food can be held at higher tem

perature for a maxim

um of 4

hours for example w

hen serving a buffet. At the end of this tim

e, the temperature m

ust

be lowered to below

8°C until the food is sold or discarded.

Records should be kept to show

the time the product w

as brought out of refrigeration

and the time it w

as returned to chilled storage or discarded.

Refrigerated food deliveries – the tem

perature of food deliveries should be checked

and recorded, from tim

e to time, to ensure they are w

ithin the legal requirement. If you

are not satisfied, do not accept the consignment .

Freezer temperatures - It is recom

mended that you m

aintain freezers at -18°C or below

and record freezer temperatures.

47

Cooking &

Reheating

High-risk foods, for exam

ple meat and dairy products should reach a core tem

perature

of 75°C or above. A

t this temperature food poisoning bacteria w

ill be destroyed.

It is strongly advisable to monitor and record the core tem

perature of cooked food to

enable you to prove your high-risk food is cooked thoroughly.

Cooling of Foods

It is a legal requirement to cool food after cooking as quickly as possible.

It is good practice to cool hot food and place within the refrigerator w

ithin 90 minutes

from cooking.

The follow

ing steps can speed up the cooling process -

•T

ransfer food from hot pans or trays to cool ones.

•C

ut large joints of meat into sm

aller joints.

•D

ivide liquids such as soup or casserole into smaller dishes.

•S

tand pans or container in sinks filled with cold w

ater or ice.

Hot H

olding

It is a legal requirement to m

aintain hot-held food at 63°c or above. It is strongly

advisable to monitor and record the core tem

perature of hot food to enable you to prove

you are complying w

ith this requirement. Y

ou can use the blank form on page 54.

Hot B

uffets – hot food maybe held at a low

er temperature for up to a m

aximum

of 2

hours, for example w

hen serving a hot buffet. After 2 hours the food tem

perature must

either be raised to above 63°C until sold, or discarded.

You should record the tim

e the temperature of the hot food w

as lowered below

63°C an

the time it w

as increased or discarded.

How

do I check Temperatures?

The only w

ay of accurately monitoring tem

peratures is by using a thermom

eter.

Be careful not to m

onitor fridge temperature during a defrost cycle.

Where do I Find Therm

ometers?

48

Fridge thermom

eters can be found in supermarkets, cook shops and specialist catering

suppliers they cost anything between £1 and £15 depending on type.

Probe therm

ometers w

hich allow you to check core tem

peratures are available in two

types:

•m

eat probe, available from superm

arkets and cook shops,

•digital probe w

hich are more accurate. T

hese are available from catering

suppliers they cost between £10 and £ 50. D

igital probes can be used to check

both hot and cold temperatures and w

ill measure both air and food tem

peratures.

Is my Therm

ometer P

robe Accurate?

Probe therm

ometers should be checked regularly for accuracy. T

hese checks can be

done yourself by using ice or boiling water:

••• •pure w

ater and ice mixture should m

easure between -1°C

to +1°C.

••• •pure boiling w

ater should measure betw

een 99°C and 101°C

.

It is suggested that you check your probe at a frequency of once per month and record

these checks using the form on page 55.

If your thermom

eter appears not to be working correctly it should be replaced or sent for

service. For further advice refer to the manufacturers instructions.

Cleaning the P

robe Thermom

eter

It is very important that your therm

ometer probe is kept clean &

disinfected before use

with food. It is advisable to use anti bacterial probe w

ipes to clean the probe. These are

available from catering suppliers.

49

How

Often S

hould I keep Temperature R

ecords?It is suggested that you m

onitor and record your fridge temperatures at least daily.

Hot holding tem

peratures should be taken every day you use the hot held area and

approximately 2 hours into its use.

You should random

ly record at least 3 final cooking & reheated food core tem

perature a

day in addition

to any food

items that are

cooked or reheated

and w

ill serve a

lot of

customers e.g. R

oast meat joint or lasagne.

How

Should I keep m

y Records?

There is no w

rong or right way of displaying records as long as you include details of the

date, temperature and w

hich fridge or food items the record relates to.

Exam

ple records are included on pages 52 and 53 which you m

ay photocopy.

50

FOOD DELIVERY CHECKS

Date Product Supplier Use-By Date

Temp°C

PackDamage

Y / N

Accepted?

Y/N

Comments CheckedBy

51

TEM

PE

RA

TUR

E LO

G S

HE

ET

Food Must B

e Kept at 8°C

or Below

.

Fridges Must Therefore O

perate Betw

een 0 and 5°C

The Recom

mended Freezer Tem

perature Is -18°C

Date /

Time

Unit

Unit

Unit

Unit

Unit

Action

If higher tem

p

Initials

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

°C°C

°C°C

°C

52

WEEKLY TEMPERATURE LOG SHEET

Week Commencing:________________________________________________

Chiller Monday Tuesday Wednesday Thursday Friday Saturday Sunday Action ** Signed

NOTES:

The Target storage temperature should be less than or equivalent to 5°°°°C.

** If action is required report to the Manager and call an engineer and write the action taken in this column.

53

CO

OK

ING

/ HO

T HO

LDIN

G TE

MP

ER

ATU

RE

LOG

SH

EE

T

All hot held food m

ust be kept at 63°C or above

Cooked and reheated products m

ust reach a Core T

emperature of 75°C

or above

Date

Product

Temp

Com

ments

Initials

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

54

PR

OB

E/TH

ER

MO

ME

TER

CH

EC

KIN

G LO

G

Probe/Therm

ometer

details:________________________________________________

Date:

Reading in iced w

ater

Reading in boiling w

ater

Signature

Note:

The readings in iced w

ater should be -1°°° °C to +1

oC; if outside this range the unit

should be repaired.T

he readings in boiling water should be betw

een 99oC

and 101oC

; if outside this range

the unit should be repaired.

Probe/Therm

ometer

details:________________________________________________

Date:

Reading in iced w

ater

Reading in boiling w

ater

Signature

Note:

The readings in iced w

ater should be -1°°° °C to +1

oC; if outside this range the unit

should be repaired.T

he readings in boiling water should be betw

een 99oC

and 101oC

; if outside this range

the unit should be repaired.

55

GU

IDA

NC

E S

HE

ET O

N FO

OD

HY

GIE

NE

SU

PE

RV

ISIO

N

AN

D IN

STR

UC

TION

AN

D/O

R TR

AIN

ING

It is now a legal requirem

ent that food handlers must receive adequate supervision,

instruction and/or training in food hygiene. Each business m

ust decide for themselves the

level of training or supervision their food handlers need dependant on the type of food

they handle. This guidance indicates how

proprietors comply w

ith the legal requirement.

Training Instruction for all Food Handlers

All food handlers before com

mencing w

ork for the first time m

ust receive written or verbal

instruction in the essentials of food hygiene, which should include the follow

ing if relevant

to your business:

•K

eep yourself clean and wear clean clothing.

•A

lways w

ash your hands thoroughly: before handling food, after using the toilet,

handling raw foods or w

aste, before starting work, after every break, after blow

ing

your nose.

•T

ell your supervisor, before comm

encing work, of any skin, nose, throat, stom

ach or

bowel trouble or infected w

ound. You are breaking the law

if you do not.

•E

nsure cuts and sores are covered with a w

aterproof, high visibility dressing.

•A

void unnecessary handling of food.

•D

o not smoke, eat or drink in a food room

, and never cough or sneeze over food.

•If you see som

ething wrong - tell your supervisor.

•D

o not prepare food too far in advance of service.

•K

eep perishable food either refrigerated or piping hot.

•K

eep the preparation of raw and cooked food strictly separate.

•W

hen reheating food, ensure it gets piping hot.

•C

lean as you go. Keep all equipm

ent and surfaces clean.

•Follow

any food safety instructions either on food packaging or from your supervisor.

56

Food handlers can be classed into three categories, A, B

or C depending on their job and

the type of food they handle.

Category A

- those who handle low

risk or wrapped foods

Category B

- those who prepare open high-risk foods

Category C

- those who have a supervisory role

Each category of staff w

ill require a different level of training/supervision dependant on

their actual job. The follow

ing information acts as a guide to each category of staff and

the level of training required.

GE

NE

RA

L PO

INTS

New

Em

ployees

All new

employees m

ust be told how to do their specific job hygienically. N

ew em

ployees

may claim

that they have already been trained. If they cannot provide documentation to

support this, the employer should assum

e that they have NO

T been trained.

Training Plan &

Records

It is good practice for a business to have a training plan to identify the training needed for

each mem

ber of staff.

In addition, it is good practice to keep records of the training completed by every m

ember

of staff. Records are not needed to com

ply with the law

. How

ever, written evidence of

hygiene training may be very im

portant in demonstrating com

pliance with the requirem

ent.

Records m

ay also be relevant when attem

pting to establish a ‘due diligence’ defence.

You m

ay use the form on page 62.

Training needs should be review

ed on a regular basis. Refresher or update training m

ay

be necessary at intervals.

Vocational C

ourses

Food hygiene training does NO

T have to be conducted as a separate exercise. Many

vocational courses will include food hygiene training. Food handlers do not have to take

additional hygiene training if their vocational training (e.g. NV

Q/S

VQ

) has provided

hygiene training to the appropriate level.

57

CA

TEG

OR

Y A

- FOO

D H

AN

DLE

RS

These are food handlers w

ho are in contact with only low

risk or wrapped foods, such as

wrapped confectionary, food that does not require refrigeration to keep it safe, and drinks

of any sort.

Likely Job TitleS

tore man, w

aiter/waitress, bar staff (serving food and drink but not involved in food

preparation), counter staff, servery assistant, cellar man, food delivery staff.

Level of Training

Staff need to have H

YG

IEN

E A

WA

RE

NE

SS

INS

TRU

CTIO

N w

hich can be dealt with in-

house. The overall aim

is to develop a knowledge of the basic principles of food hygiene.

The topics covered should be appropriate to the job of the individual, and m

ay include:

•T

he business’s policy - priority given to food hygiene,

•“G

erms” and their potential to cause illness,

•P

ersonal health and hygiene – the need for high standards, reporting illness, rules

on smoking,

•C

ross contamination - causes, prevention,

•Food storage - protection, tem

perature control,

•W

aste disposal, cleaning and disinfection - materials, m

ethods and storage,

•‘Foreign body’ contam

ination,

•A

wareness of pests,

In addition, staff must be told how

to do their particular job hygienically. The duration of

the instructions will depend upon the particular job requirem

ent and degree of risk

involved in the activity.

This level of training/instruction m

ust be undertaken within 4 w

eeks of employm

ent

(8 weeks if part-tim

e).

58

CA

TEG

OR

Y B

- FOO

D H

AN

DLE

RS

These are food handlers w

ho are involved in the preparation and handling of high risk

open (unwrapped) foods such as sandw

iches, hot & cold m

eals & desserts.

Likely Job Title

Chef, cook, catering supervisor, kitchen assistant and bar staff w

ho prepare food.

Level of TrainingS

taff need to have formal training (Level 1), usually covering a duration of 6 hours, w

ith an

overall aim to develop a level of understanding of the basic principles of food hygiene

based on the following criteria:

•Food poisoning m

icro-organisms types and sources

•S

imple m

icrobiology, toxins, spores, growth &

death

•P

remises and equipm

ent

•C

omm

on food hazards - physical, chemical, m

icrobiological

•P

ersonal hygiene - basic rules and responsibilities

•P

reventing food contamination

•Food poisoning, sym

ptoms and causes

•C

leaning & disinfection

•Legal obligations

•P

est control

•E

ffective temperature control of food, e.g. storage, thaw

ing, reheating and cooking

In some larger organizations, in-house training m

ay be used, however, E

nvironmental

Health D

epartments, or local colleges run standard food hygiene courses, w

hich are

accredited, these are usually entitled Basic / E

ssential Food H

ygiene.

This training must be undertaken w

ithin 3 months of em

ployment.

59

CA

TEG

OR

Y C

- FOO

D H

AN

DLE

RS

This category of food handlers includes M

anagers or Supervisors w

ho handle any type of

food.

Likely Job Title

Unit M

anager, Unit S

upervisor, Chef M

anager, Bar or P

ub Managers, C

hef,

Operations or G

eneral Manager (e.g. staff based on site w

ith a direct managem

ent role

and handling food). Ow

ner/operator of home catering or m

obile catering business.

Level of Training

Staff m

ust have formal training as specified in C

ategory B food handler’s level of training.

This training m

ust be undertaken within 3 m

onths of appointment.

How

ever, it is good practice for staff in these grades to undertake further training as their

career and managem

ent responsibilities progress (levels 2 & 3). T

his type of further

training can be delivered in-house in large organizations, however, m

ost proprietors will

need to look at recognized courses run locally by Environm

ental Health D

epartments and

colleges. These are usually entitled Interm

ediate / Advanced Food H

ygiene.

Level 2 will involve courses of 12-24 hours in duration.

Level 3 will involve courses of 24-40 hours in duration.

60

PR

E-E

MP

LOY

ME

NT Q

UE

STIO

NN

AIR

E FO

R U

SE

BY

EM

PLO

YE

RS

Em

ployee Nam

e: ______________________________________________

1. Have you now

, or have you over the last seven days, suffered from

diarrhoea and/or vomiting?

YE

S / N

O

2. A

t present, are you suffering from:

i)skin trouble affecting hands, arm

s or face?Y

ES

/ NO

ii)boils, styes or septic fingers?

YE

S / N

Oiii)

discharge from eye, ear or gum

s/mouth?

YE

S / N

O

3. D

o you suffer from:

i)recurring skin or ear trouble?

YE

S / N

Oii)

a recurring bowel disorder?

YE

S / N

O

4. H

ave you ever had, or are you now know

n to be a carrier of, typhoid or paratyphoid?

YE

S / N

O

5. In the last 21 days have you been in contact w

ith anyone, at home or

abroad, who m

ay have been suffering from typhoid or paratyphoid?

YE

S / N

O

If the answer to any question is “yes” the individual should not be em

ployed as afood handler until m

edical advice has been obtained.

Signed:

_____________________________

61

STA

FF TRA

ININ

G R

EC

OR

D

ST

AFF N

AM

ED

AT

E S

TA

RT

ED

PR

EV

IOU

S T

RA

ININ

G

UN

DE

RT

AK

EN

TRA

ININ

G P

ER

FOR

ME

DD

ATE

PE

RFO

RM

ED

SIG

NE

DE

MP

LOY

EE

SIG

NE

DM

AN

AG

ER

62

STA

FF HY

GIE

NE

AN

D W

OR

K R

ULE

S

1.A

ll staff must w

ear clean overalls and hats when handling food.

2.O

veralls and hats must not be w

orn outside the premises.

3.S

taff must not w

ear watches or jew

ellery, except a plain band wedding ring and sm

all

sleeper earrings.

4.S

taff must not w

ear strong perfume or aftershave.

5.Food and drink m

ust not be consumed in food room

s or store rooms. T

his includes

chewing gum

or any other sweets. S

moking is prohibited.

6.H

ands must be w

ashed thoroughly with soap and w

ater:-

•before starting w

ork

•after breaks

•after visiting the toilet or on return to the w

orkplace

•after coughing into the hand or using a handkerchief

•before handling cooked m

eat

•after eating, drinking or sm

oking

•after touching face or hair

•after carrying out any cleaning

7.Staff m

ust not lick fingers when handling w

rapping materials.

8.Staff m

ust not blow their nose, or cough or sneeze over food.

9.Hair and fingernails m

ust be kept clean. Nail varnish m

ust not be worn.

10.Staff m

ust inform the m

anager if they are suffering from vom

iting, diarrhoea, other

stomach upsets, skin com

plaints, or cuts. Cuts and abrasions m

ust be covered by an easily

detectable waterproof dressing, e.g. blue in colour.

11.Food should be handled as little as possible.

I have read the Staff H

ygiene and Work R

ules, and agree to abide to them.

Signed: __________________________

Date: ______________________

Print N

ame: ______________________

63

STA

FF SIC

KN

ES

S R

EC

OR

D

1.S

taff will report to the M

anager as soon as possible if they are suffering from:

•vom

iting

•diarrhoea

•septic skin lesions (boils, infected cuts, etc.)

•discharge from

ear, nose and any other site.

And after returning, and before com

mencing w

ork.

2.If any m

ember of their household is suffering from

diarrhoea and/or vomiting.

3.A

fter returning from a holiday during w

hich they suffered an attack of vomiting and/or

diarrhoea.

4.A

fter returning from a holiday during w

hich any mem

ber of the party had an attack of

vomiting and/or diarrhoea.

Date

Staff N

ame

IllnessD

ate Sick

Date R

eturned

64

Contacts and Other Sources of Information

1. Powys County Council.Public Protection Services (Environmental Health)Community Services Directorate:

Radnorshire Montgomeryshire BrecknockshireThe Gwalia Neuadd Maldwyn Neuadd BrycheiniogIthon Road Severn Road Cambrian WayLlandrindod Wells Welshpool BreconPowys Powys PowysLD1 6AA SY21 7AS LD3 7HR

Tel: 01597 827167 01938 551121 01874612262 Fax: 01597 827275 01938 551248 01874612323

2. Food Standards Agency

Website: www.food.gov.uk

3. Documents:

Industry Guide to Good PracticeCatering Guide: ISBN: 0900 103 000, Price £3.60HMSO Publications PO Box 276, London SW8 5DT, Tel: 0171 873 9090

Assured Safe CateringDepartment of Health ISBN: 011 3216882, Price £6.50HMSO Publications PO Box 276, London SW8 5DT, Tel: 0171 873 9090

SAFE (Systematic Assessment of Food Environment)Available from British Hospitality Association, Queens House, 55-56 Lincolns Inn Fields, London, WC2A 3BH. Tel: 0171 404 7744, Price £5.50

Industry Guides: A TemplateDepartment of Health, Food Safety and Public Health Branch, Skipton House, Room 630B London Road, London, SE1 6LW. Tel: 0171 972 5080

Food Handlers – Fitness to WorkDepartment of Health £2.50BAPS, Health Publications Unit, DSS Distribution Centre, Heywood Stores,Manchester Road, Heywood, Lancashire. OL10 2PZ.